Bresaola Part 2

ImageSo, it’s been over a week since my last post. I was hoping to post 1-2 times a week, but I guess, as it turns out, I don’t always cook the most interesting stuff. There has been good food this past week, don’t get me wrong. There’s been crock-pot pulled pork with jalapeño cornbread and homemade slaw, there’s been cabbage, bacon and egg hash, and there’s been some damn good pappardelle at an east side italian restaurant. But either they just weren’t quite good enough for sharing with you all, or I forgot to take any pictures. And if there are no pictures THEN WHAT’S THE POINT!?

But I did take pictures of last night, when Matt and I began the next step of making the Bresaola. You guys, it’s going to be SO GOOD. It’s pretty reassuring when hunks of meat that have been sitting in our fridge for over two week still smell GREAT. It smells like mulled wine and nature and meat. All the best things, really. Last monday we applied the second  batch of dry cure to the meat and sealed it in fresh bags. By the time we took it out of the fridge last night it was sitting in a fair amount of juices, drained from the meat.

ImageImageAfter rinsing the cure off of the meat and thoroughly drying it, it was time to wrap it up. Some people get either natural or synthetic casings for their meats, others simply tie the meat. We chose to wrap ours in cheesecloth.


ImageThen we tied them (with the help of a few youtube videos) with some simple butcher’s knots so that they’re all ready for hanging.

ImageWe then hung the meat in our “curing unit”, i.e. converted wine fridge. Right now it’s sitting at about 11 degrees and about 58% humidity, which is a tad bit lower that we want, so we’re going to experiment with adding some more containers of water, or maybe a sponge or two to bring it up a bit higher. Ideally, for curing meat, you want the temperature between 10-15 degrees celsius and the humidity between 60-70%. But I think we’ll be just fine. Now we just have to weigh the meat weekly, and once it’s lost about 35-40% of it’s original weight, we’ll know it’s ready. I’ll make a final post about it at that point!





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s